Steak Fajita Power Bowls (Printable)
Vibrant Tex‑Mex bowls with marinated steak, peppers, black beans, rice, avocado and cilantro—ready in around 40 minutes.
# What You'll Need:
→ Steak and Marinade
01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice
04 - 2 tablespoons soy sauce (use gluten-free if required)
05 - 2 garlic cloves, minced
06 - 1 teaspoon chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
→ Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tablespoon olive oil
→ Base and Toppings
16 - 1 cup cooked brown rice or quinoa
17 - 1 1/4 cups canned black beans, rinsed and drained
18 - 1 ripe avocado, sliced
19 - 2/3 cup cherry tomatoes, halved
20 - 1/2 cup shredded cheddar cheese or Mexican cheese blend
21 - 1/4 cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 1/4 cup Greek yogurt or sour cream (optional)
24 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - Combine olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Add steak slices, toss thoroughly, and marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté sliced bell peppers and onion for 5 to 7 minutes until just tender. Transfer vegetables to a plate and set aside.
03 - In the same skillet, sear marinated steak slices for 2 to 3 minutes per side until reach preferred doneness. Remove from heat and allow to rest for a few minutes.
04 - Warm black beans and cooked rice or quinoa as needed.
05 - Divide warm rice or quinoa and black beans among four serving bowls. Arrange steak, sautéed peppers and onions, avocado slices, cherry tomatoes, and shredded cheese on top.
06 - Top each bowl with a spoonful of Greek yogurt or sour cream, sprinkle with chopped cilantro, and serve with lime wedges. Adjust seasoning with salt and black pepper as desired.
# Expert Advice:
01 -
- You can prep the steak and veggies ahead, so dinner feels fast and full of flavor.
- The toppings are endlessly customizable, so everyone at the table gets exactly what makes them happy.
02 -
- Once, I overcooked the steak by multitasking—never leave it unattended because it cooks lightning fast and dries out.
- Resting the meat even briefly before slicing is what keeps it juicy and tender in every bite.
03 -
- Don&apost be afraid to char the edges of the peppers a little—it brings real fajita flavor.
- A squeeze of lime just before eating brightens every ingredient, no matter what else you add.